Categories: paleo

Ingredients

• 1 large butternut squash (about 6 cups cubed)
• 1 can (14 ounces) coconut milk.
• 2 cups of chicken stock.
• 2 carrots, peeled and chopped.
• 2 heaping tbsp of red curry paste.
• 1 small red onion, chopped.
• 1″ piece of ginger, grated.
• 6 cloves of garlic, chopped

Directions

1. All recipes are to be cooked on low heat for 4 to 6 hours.

2. .Blend or puree when cooking is finished. That’s it. An immersion blender is ideal for this. If you don’t have one, let your mix cool before transferring it to a blender or food processor.

3. .Garnish with anything from cinnamon and nutmeg, to curry powder, pumpkin seeds, and of course bacon

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